Reviewed: Nov. 27, 2008

I loved this recipe! I made it today for my first Thanksgiving dinner using frozen french-cut green beans. I ran cold water over the beans and squeezed them in the strainer before putting them in the pan with the heated oil. I also added a dash of rice vinegar with the soy sauce but I'm not sure it made a difference. It was like a mock wakame salad! My boyfriend, however, did not care for it because he claims to hate sesame, despite loving Japanese food.

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branchan

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Columbia, Missouri, USA
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Reviewed: Nov. 8, 2008

Nicely light, easy, and healthy. My kids are weird and like their veggies, so this was a no-brainer when I read the recipe. Even so, they liked it so much, there were no left-overs. Lovely.

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Jules1369

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Oct. 24, 2008

Awesome recipe--5 stars from me and all the friends who enjoyed!!

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mavery28

	Cooking Level: Intermediate Living In: Rochester, New York, USA
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Reviewed: Oct. 16, 2008

Uninteresting.

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ABoston

	Cooking Level: Intermediate Home Town: Tifton, Georgia, USA Living In: Manhattan Beach, California, USA
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Reviewed: Oct. 14, 2008

Good, very authentic

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MAXINEHARRIS


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Reviewed: Sep. 24, 2008

I was soooo tempted to use garlic in this recipe, but then thought it might change the entire taste. I didn't read the reviews prior to making this dish, but next time would think twice about using so much oil. Liked the overall taste of the dish, might need a bit of tweaking with chili oil or red pepper flakes tho'.

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RudeNun

	Cooking Level: Beginning Living In: Phoenix, Arizona, USA
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Reviewed: Sep. 4, 2008

LOVED THIS!!!! We had a Japanese day and it was great.

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Fairisia


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Reviewed: Aug. 28, 2008

The only real change I made was to throw some toasted cashews in the mix.. not because I thought the recipe needed them, but because cashews are awesome on just about any vegetable. I have to say, though, I'm with the folks who say "cut back on the oil" in their reviews. I used the amount called for in the recipe, but with double the beans, and it was still a tad too oily. In spite of that, that were no leftovers.

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Asineth

	Cooking Level: Intermediate Living In: Tacoma, Washington, USA
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Reviewed: Aug. 27, 2008

EXCELLENT. Very simple and good. I love veggies and the texture of the green beans was great. Thanks

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Maya

	Cooking Level: Expert Living In: Los Angeles, California, USA
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Reviewed: Aug. 12, 2008

These were the best I have had in a long time. They were so good, I made them 2 nights in a row.

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Margaret Elliott


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Reviewed: Aug. 7, 2008

Keeper the only thing I did different was once the green beans were resting in the covered pan I splashed them with Balsamic vinegar. D double Delicious

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Kitchen Queen

	Cooking Level: Expert Living In: Ledyard, Connecticut, USA
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Reviewed: Jul. 25, 2008

I thought these were great....a nice side dish for any asian meal. I only had 1/2 lb of fresh green beans, but ended up cutting back on the oils by more than half. I used hot chili sesame oil because that is all I had on hand and it gave the beans a nice spiciness. However, my 3 year old toddler did not care for them at all!

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Jessica

	Cooking Level: Intermediate Home Town: Paradise, California, USA Living In: Yakima, Washington, USA
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Reviewed: Jul. 19, 2008

We love traditional, Southern green beans, but these were very good! I served them with Chicken Katsu and Glo's Sausage Fried Rice for "Japanese Night." They were a great combination.

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jeannie

	Cooking Level: Intermediate
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Reviewed: Jul. 18, 2008

These are DELICIOUS and worthy of more than five stars!!! My son...who NEVER eats vegetables...loved these as well. Thanks for this great recipe!

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LEXIANDJACK


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Reviewed: Jul. 15, 2008

A great way to use fresh green beans. I didn't sesame seeds so I didn't use them. I did add some garlic to the beans.

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MANDY19J

	Cooking Level: Intermediate Home Town: Sidney, Ohio, USA Living In: De Graff, Ohio, USA
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Reviewed: Jul. 7, 2008

Delicious, pretty and different. I found I needed to cover the pan a few minutes to ensure the beans were cooked crisp-tender before they would turn too brown. I finished these with a dribble of toasted sesame seed oil at the end which really enhanced the flavor, and I believe this would have been kind of boring without it. These were so good and flavorful that this is one of those rare occasions where the addition of garlic wouldn't necessarily have made this any better.

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Japanese-Style Sesame Green Beans

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